I remember growing up in Moscow (not the Idaho one) and eating watermelon in the hot summer months both in the City and whenever my family took Summer vacations by the Black Sea. Oh, those were the times.
Our watermelons back then had seeds. Of course as a child it was fun to spit out the black shiny seeds, but as an adult I prefer the American seedless watermelon.
During the summers, my sister and I also visited our grandparents in a little town in Ukraine called Chernovtsi. Our brother wasn't born yet.
My grandparents loved to cook and fed us well to ensure we weren't skinny. They took this task seriously. We had bread with butter, tomato/cucumber/dill salads. roasted potatoes that were golden and crispy, and many baked treats.
One of my favorites, however, was a snack of pickled watermelon. It was a gorgeous pink color and just with the perfect balance of sweet and salty. Although my grandparents did a proper pickling job, I decided to take a few short cuts last weekend for my first time making pickled watermelon.
Instead of making my own pickling solution, I used the liquid from Phickles' Okra and Snap Beans.
All I did was slice a mini watermelon thinly, put it into a shallow'ish container, cover it with the liquid from the pickled okra and green beans and let it sit in the refrigerator over night.
Here's what you get. The longer you let the watermelon sit in the pickling solution, the less sweet it will be. Once you like the taste of your pickled watermelon, remove it from the pickling solution and store separately.